In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.

I love cooking pork, but I’m not going to give you much of a recipe here. As a finished product, what you’ll get from this is a pile of pork that is salty and delicious. You can turn it into pulled pork, Bo Ssäm, some Italian gravy, or hundreds of other dishes. That part will be up to you.

In New England, these are often cut and called a Boston butt. Ours are bone-in with a nice fat cap on them, but this recipe can be made with a boneless piece or a picnic ham (fresh, not smoked). As long as you have a big piece of meat from the shoulder, it’ll be fine.

Rosehip syrup was an important source of vitamin C for English children during World War II. The British Ministry of Food gave these directions during the War for 2 pounds of hips. This recipe can be found in The Hedgerow Harvest, (Ministry of Food, England, 1943).

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Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply.